Smoked Salmon and Bagel Breakfast Casserole Recipe

Ingredients

Contains: egg, milk, fish (auto-detected from the ingredients and method; we can miss things, so check labels)

• Butter, for coating the baking dish
• 8 ounces cold cream cheese
• 1 pound “everything” bagels (about 4 to 5 bagels), cut into 1/2-inch cubes
• 3 tablespoons finely chopped fresh chives (from about 1 bunch)
• 8 large eggs
• 3 1/2 cups whole milk
• 2 teaspoons kosher salt
• 1/4 teaspoon freshly ground black pepper
• 4 ounces sliced smoked salmon, cut into bite-sized pieces
• 2 tablespoons capers, coarsely chopped
• 2 tablespoons minced red onion

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Generously butter a 9x13-inch (23x33 cm) baking dish. Spread the bagel cubes evenly in the dish.

2. Scatter the smoked salmon, capers, red onion and chives over the bagel cubes. Dot the cold cream cheese over the top in small pieces.

3. Whisk the eggs, whole milk, kosher salt and black pepper in a bowl until fully combined. Pour evenly over the bagels, pressing them down so they soak.

4. Cover the dish and refrigerate overnight, for at least 8 hours, so the bagels absorb the custard.

5. Remove the dish from the refrigerator and let it sit at room temperature for 30 minutes. Heat the oven to 350°F (177°C).

6. Bake uncovered for 50 to 60 minutes, until the top is golden and a knife inserted in the center comes out clean and the egg reaches 160°F (71°C).

7. Let the casserole rest for 10 minutes before slicing and serving warm.